Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 (3 to 4 lb.) chicken, squirrel or beef; 2 c. diced potatoes; 2 c. corn (6 ears); 3 c. tomatoes (8 tomatoes); 1 level Tbsp. salt; 1/2 tsp. pepper; 2 onions; 2 c. green butter beans; 2 slices bacon; 1 Tbsp. butter

10 ingredients

6 steps

Ingredients

1 (3 to 4 lb.) chicken, squirrel or beef
2 c. diced potatoes
2 c. corn (6 ears)
3 c. tomatoes (8 tomatoes)
1 level Tbsp. salt
1/2 tsp. pepper
2 onions
2 c. green butter beans
2 slices bacon
1 Tbsp. butter

Directions

1

Cut chicken as for frying, place with seasonings in a large kettle with enough cold water to cover.
2

Bring slowly to a boil, simmer until meat comes off bones.
3

Remove bones, cut chicken in fairly large 1/2-inch pieces.
4

Return to pot; add onions, potatoes and butter beans.
5

Cook until done; add tomatoes and corn, cut from cob.
6

Cook slowly for 25 to 30 minutes.